Recipes Included On This Page FareShare Fun Fact: Herbs & Spices (Licorice) FareShare Fun Fact: Herbs & Spices (Lovage) FareShare Fun Fact: Herbs & Spices (Mint) FareShare Fun Fact: Herbs & Spices (Mustard) Fig-stuffed Turkey Roast Filete De Cerdo Con Adobo (Marinated Pork Tenderloin) Fresh Fruit Flan Frying Pan Rhubarb-Apple Upside-Down Cake   Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * FareShare Fun Fact: Herbs & Spices (Licorice) Recipe By : Hallie Serving Size : Preparation Time :0:00 Categories : 11-07 Jul 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Licorice (Glycyrrhiza glabra). Licorice, a legume, is a very tender perennial (zone 9 on the Canadian hardiness map, which as far as I can tell doesn't show any areas beyond zone 8) that comes from southwest Asia. The botanical name comes from the Greek word for "sweet root" and if you say it a few times at different speeds (gly cyrr hiza) you may notice that the English word "licorice" sounds fairly similar to the botanical name from which it comes. Licorice root contains glycyrrhizic acid which is at least 50 percent sweeter than regular white sugar. The extract from the root is used to flavour candy, dark beers, stout and tobacco. However, licorice can also have some undesirable effects on the body, such as interfering with blood pressure levels, so it should not be consumed daily or in quantity and not by pregnant women or people with kidney disease. Licorice is relatively easy to grow from seed but is best grown in containers that can be moved indoors to a warm, sunny location unless you live in one of the really really mild spots on this planet (unlike yours truly). The potting soil should be rich in organic matter. In order to be able to harvest the roots you will have to keep the plant growing for at least 3 years. Contributed to the FareShare Gazette by Hallie; July 6, 2008 www.fareshare.net - - - - - - - - - - - - - - - - - - - See all FareShare Fun Facts: Spices & Herbs Back to Recipe List * Exported from MasterCook * FareShare Fun Fact: Herbs & Spices (Lovage) Recipe By : Hallie Serving Size : Preparation Time :0:00 Categories : 11-07 Jul 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Lovage (Levisticum officinale). This hardy perennial member of the carrot family (Umbelliferae) appears to have its origins in western Asia and the eastern Mediterranean regions. It was probably brought to the New World by early settlers but is still more widely used in Europe than in North America which is a shame because it is a very useful plant. I have grown it in my Zone 2 garden for over 20 years. Lovage is a large plant that should be used as a backdrop or focus plant in the garden as it can grow to be about 6 feet (2 meters) in height with a spread of about 3 feet (1 meter). Although all parts of the plant can be used for culinary purposes, it is the leaves and the seeds that seem to find their way into my cooking. The tenderest young leaves make a most acceptable substitute for celery or cilantro in salads, soups, stews and Asian dishes. The seeds, which to my nose have an aroma that is distinctly reminiscent of curry, can be crushed and added to breads, pastries, potatoes and rice. After the plant flowers the leaves can tend to become a little bitter but I can usually still find enough new ones to use that I have never felt it was necessary to trim off the flower stems. The leaves can be used fresh, dried or frozen. To freeze, simply chop and place in ice cube trays with water; once frozen they can be double-bagged and placed back in the freezer until needed for flavouring soups or stews. Lovage likes deep rich soil with a location in full sun or partial shade. It is not suitable for indoor growing. It will self-seed to some extent but has never been particularly invasive in my garden. It can also be propagated by root division. If you have the room for it in your yard I strongly suggest you give it a try. Contributed to the FareShare Gazette by Hallie; July 13, 2008 www.fareshare.net - - - - - - - - - - - - - - - - - - - See all FareShare Fun Facts: Spices & Herbs Back to Recipe List * Exported from MasterCook * FareShare Fun Fact: Herbs & Spices (Mint) Recipe By : Hallie Serving Size : Preparation Time :0:00 Categories : 11-07 Jul 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Mint (Mentha). The mint family (Labiatea) is very large and includes about 180 genera and some 3000 species of herbs and shrubs. We have already discussed some of them and others will be covered in the future. Herbs in the mint family include (and some of these may surprise you): Basil (Ocimum basilicum); Bergamot (Monarda didyma); Horehound (Marrubium vulgare); Hyssop (Hyssopus officinalis); Lavender (Lavandula); Lemon Balm (Melissa officinalis); Marjoram (Origanum majorama); Mints (Mentha); Oregano (Origanum); Perilla (Perilla frutescens); Rosemary (Rosmarinus officinalis); Sage (Salvia officinalis); Savory (Satureja); Thyme (Thymus vulgaris). When my husband read this list he looked at me and said, "You've included every herb there is!" Well, he wasn't far from the truth because in fact this family provides more plants that are in common use for culinary purposes than any other; the reason for this being that they can grow in many places where few other plants can survive. The so-called "true mints" are what I am going to discuss in this article but I thought you would find some of the above more general information to be of interest. There are about 25 species of Mentha but they hybridize easily which can result in some confusion among those people who identify and catalogue them. There is one species that is native to North America, Mentha arvensis, that can be found in moist areas of the plains, foothills and mountainous areas from the northern parts of Canada and Alaska to New Mexico. It is commonly referred to as "wild mint" or "field mint" and if you have walked in these areas you may remember suddenly being surrounded by the pleasant cheerful unexpected scent of mint when your feet crushed or rubbed some of the plants. Two mints that have been introduced from Europe, Spearmint (M. spicata) and Peppermint (M. piperata), have spread to many locations in North America but are not as hardy as the native species. One common identifying feature of true mints is the fact that they have stems that are "square" or with 4 obvious sides but in other members of the family this may not hold true. All mints should be used with some restraint and caution as the chemical defenses that protect them from their enemies can also have unwanted effects on humans. Mints should not be taken during pregnancy; peppermint oil can cause heartburn and skin rashes; some people are allergic to menthol; infants and small children should never be given foods or medicines containing more than a very small amount of menthol and then only with caution as they may be easily overwhelmed by the intense fragrance. Mint is often considered to have a cooling effect because menthol acts on the temperature-sensing nerves in the mouth and causes them to send signals to the brain indicating they are several degrees (7F to 14F; 4C to 7C) cooler than they really are. Menthol degenerates on exposure to heat so peppermint should not normally be cooked. Older leaves contain a higher concentration of menthol. I have not listed all the varieties of mints that are available at local plant nurseries. In addition to peppermint and spearmint you may find apple mint, pineapple mint, 'English' mint, orange mint, chocolate mint and many others; some will have smooth leaves, some fuzzy leaves and some variegated leaves and each will have its own flavour variation. I could go on and on but I think this is enough. If you want to learn more there is a lot of source material available in book form and on the internet. Contributed to the FareShare Gazette by Hallie; July 20, 2008 www.fareshare.net See all FareShare Fun Facts: Spices & Herbs - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * FareShare Fun Fact: Herbs & Spices (Mustard) Recipe By : Hallie Serving Size : Preparation Time :0:00 Categories : 11-07 Jul 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Mustard (Cruciferae). There are three kinds of mustard that are most commonly used for culinary purposes: Black Mustard (Brassica nigra); White Mustard (Sinapis alba or Brassica hirta); Brown Mustard (Brassica juncea) which is actually a cross between black mustard and turnip (Brassica rapa). Mustard seed has been found in prehistoric sites and in the first century A.D. Pliny wrote of several remedies using mustard. The leaves, flowers and seeds can be used for culinary purposes. The Romans, who named it, were very fond of the condiments they made from the seeds. The flowers and young leaves can be used in salads; the older leaves can be used with discretion but they are much more pungent. The seeds are used to make condiments, sauces, to flavor pickles and preserves. Black mustard, a native of Eurasia, has a high amount of SINIGRIN, which is a defensive compound and is therefore likely to be the most pungent of it is not an easy crop to manage and has been replaced by brown mustard for commercial purposes in many countries. Brown mustard contains a little less sinigrin but is nonetheless the seed of choice in Europe for most prepared mustards. White (or yellow) mustard is a native of Europe and contains a different compound that the other two: SINALBIN. This compound is less volatile than sinigrin so it seems milder since less of it gets into the nasal passages. White mustard is the one used mainly in the U.S. for making prepared mustards and as part of pickling spice mixtures. Ground dry mustard seeds and powder must be mixed with liquid in order to develop their pungency as the damaged cells react in the presence of the moisture to revive the enzymes containing the defensive compounds. Mustard oil contains ERUCIC ACID which has been known to cause heart damage in laboratory animals; as a result of this its sale for use in food is now illegal in many western countries although it is a traditional part of cooking in Pakistan and Northern India. There is some controversy about the actual effects of mustard oil on humans but at the moment the general opinion seems to be that while the oil is present in condiments and pickles it is not normally consumed in quantities high enough to cause harm which it might be if foods were to be cooked with this oil and eaten much more frequently. Mustard, like other brassicas, are relatively easy to grow. They like a sunny location but with some shade during hot summer weather will help to keep them from bolting to seed. If you want to grow them for the seed you need to plant early in the spring but if you are mainly interested in greens for salads, make several plantings at approximately 3-week intervals during the growing season. One of my sources suggests they can also be grown indoors but I have never tried to do this. Contributed to the FareShare Gazette by Hallie; July 27, 2008 www.fareshare.net - - - - - - - - - - - - - - - - - - - See all FareShare Fun Facts: Spices & Herbs Back to Recipe List * Exported from MasterCook * Fig-stuffed Turkey Roast Recipe By : Low-Fat Italian Cookbook; Sunset Books; 1996 Serving Size : 8 Preparation Time :0:00 Categories : 11-07 Jul 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 turkey breast half -- boned and skinned [about 1.6 kilos/3 1/2 pounds] 45 milliliters Dijon mustard -- (3 tablespoons) 15 milliliters chopped fresh rosemary -- (1 tablespoon) or 5 ml/1 teaspoon dried rosemary 12 dried figs -- finely chopped [Calimyrna or Mission] 15 milliliters honey -- (1 tablespoon) 15 milliliters olive oil -- (1 tablespoon) 2 garlic cloves -- minced Pepper Rosemary sprigs Rinse the turkey breast and pat dry. Slice lengthwise down the middle, cutting the meat almost but not quite through. Push the cut open and press the meat to make it lie as flat as possible. Spread with mustard and sprinkle with half the chopped rosemary; set aside. In a bowl, mix the figs with honey. Mound this mixture evenly down the center of the flattened turkey breast. Starting from a long side, lift the meat and roll over the filling so it is enclosed. Tie the roll snugly with cotton string at 5- to 8-centimeter (2- to 3-inch) intervals. Rub the roll with oil, then with the minced garlic; pat the remaining chopped rosemary onto the roll and sprinkle generously with pepper. Place the roll on a rack in a 23- by 33-cm (9- by 13-inch) baking pan; add 80 ml (1/3 cup) of water to the pan. Bake in a 190C (375F) oven until a meat thermometer inserted in the thickest part of the roll (in the meat, not the filling) registers 71C to 74C (160F to 165F), about 1 1/4 hours. Add water, 60 ml (1/4 cup) at a time if the pan appears dry. Remove the roll from the oven and let it stand for 10 minutes; snip and discard strings and cut the roll crosswise into thick slices. Garnish with rosemary sprigs and serve with pan juices if desired. Makes 6 to 8 servings. Preparation time: 15 minutes. Cooking time: about 1 1/4 hours. Authors' note: Stuffed with figs and seasoned with rosemary and mustard, this turkey roast makes a showy entree. From Low-Fat Italian Cookbook; Sunset Books; 1996. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 10 July 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 102 Calories; 2g Fat (18.6% calories from fat); 1g Protein; 21g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 75mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Filete De Cerdo Con Adobo (Marinated Pork Tenderloin) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : 11-07 Jul 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Marinade: 1/2 cup orange juice 2 tablespoons lemon juice 1 1/2 tablespoons olive oil 1 teaspoon salt 1 teaspoon fresh oregano -- chopped 1/2 teaspoon ground cumin 2 garlic cloves -- chopped Pork: 2 pounds pork tenderloin -- 2 tenderloins 1 1/2 teaspoons olive oil 3/4 cup orange juice 1 tablespoon lemon juice Place 1/2 cup orange juice, 2 tablespoons lemon juice, 1 1/2 teaspoons olive oil, salt, oregano, cumin and garlic in blender and process until smooth. Add orange juice mixture and pork to a zip top plastic bag, seal and marinate in the refrigerator for 2 hours. Remove pork from bag and reserve the marinade. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium high heat. Add pork and cook 4 minutes on each side or until browned. Add reserved marinade, cover, reduce heat and simmer 20 minutes or until thermometer inserted into thickest portion of pork registers 160F. Remove pork from pan and keep warm. Add 3/4 cup orange juice and 1 tablespoon lemon juice to pan. Bring to a boil and cook until reduced to 1/2 cup (about 5 minutes). Serve sauce with pork. NOTES. This is one of our favorites. I use the whole marinade/sauce recipe for 1 tenderloin. Publication : Cooking Light. Publication Date: May 2002. Page: 201 Exported from A Cook's Books - Recipe Management for Macintosh. Contributed to the FareShare Gazette by Sue; 25 July 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 187 Calories; 7g Fat (36.3% calories from fat); 24g Protein; 5g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 324mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Fresh Fruit Flan Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : 11-07 Jul 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cake: 2 tablespoons milk 2 large eggs 1 teaspoon vanilla 1/4 teaspoon salt 1 cup cake flour -- sifted 1/2 teaspoon baking powder 1/2 cup granulated sugar 4 tablespoons unsalted butter -- at room temperature Zest of 1 lemon -- finely chopped Syrup: 1/4 cup granulated sugar 1/4 cup fruit juice -- or fruit liqueur Filling: 2 cups fresh fruit 2/3 cup whipping cream Cake Preheat the oven to 350 degrees F. Butter an 8 1/2-inch Flan Pan and place in the refrigerator or freezer to firm the butter. In a small bowl or measuring cup, whisk together the milk, 2 eggs and vanilla. Set aside. In a medium mixing bowl, combine the dry ingredients (including sugar) and the lemon zest and mix on low speed for 30 seconds. Add the butter and 1/2 of the milk mixture and blend until dry ingredients are moistened. Increase to medium speed and beat for 1 minute. Scrape down the sides. Add remaining mild mixture and beat for 30 seconds. Spoon batter into the prepared 8 1/2- inch Flan Pan, smoothing surface with a spatula. Bake for 20-25 minutes or until a tester inserted in the center comes out clean. Syrup While the cake is baking, prepare a syrup to compliment the fruit you will be using. In a small pan over medium heat, stir the sugar and fruit juice or liqueur until the sugar is dissolved. As soon as the cake comes out of the oven, poke the cake all over with a toothpick, and brush it with 1/2 of the prepared syrup. Cool in the pan for 10 minutes and invert onto a greased cooling rack. Brush the sides and top surface with the remaining syrup and allow to cool before wrapping airtight. The flavor of this cake is better if it is stored for 24 hours before eating. Filling Set aside 2/3 of the fruit, selecting the best. Cut the remaining fruit into small cubes and sprinkle with sugar to taste. Macerate the fruit until juice forms (30-90 minutes). Just before serving, whip the cream until it begins to thicken. Add sugar to taste. Spread the macerated fruit and all of the accumulated juice on the cake. Cover with the whipped cream. Decorate with the remaining fruit, creating an attractive design. Serves 4. Source : Kaiser Bakeware. Formatted by Chupa Babi: 06.11.08 Contributed to the FareShare Gazette by Chupa; 3 July 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 527 Calories; 29g Fat (49.3% calories from fat); 7g Protein; 61g Carbohydrate; trace Dietary Fiber; 192mg Cholesterol; 250mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 5 1/2 Fat; 2 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Frying Pan Rhubarb-Apple Upside-Down Cake Recipe By : Hallie Serving Size : 8 Preparation Time :0:00 Categories : 11-07 Jul 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Granny Smith apples -- peeled and sliced [next time use 3] 2 cups chopped rhubarb [next time use 3] 1 teaspoon oil 2 tablespoons Splenda 520 grams spice cake mix -- (1 package) [I used Dr. Oetker] 3 eggs 3/4 cup water 2/3 cup oil Heat the frying pan to a medium heat. Add the oil and the apples. Toss the apples around to start them cooking just a bit then add the rhubarb and stir to mix. Sprinkle the Splenda (you can use sugar if you prefer) over the fruit. Spread the fruit out evenly in the pan. Reduce the heat to fairly low. Prepare the cake mix according to the package directions. (The cake mix I used called for the addition of the eggs, water and oil.) Pour the batter carefully over the fruit in the pan. Cover with the lid (a see-through lid is best). Cook over a lowish heat for about 30 minutes or until the cake tests done. Remove from the heat and let stand for 10 minutes, uncovered. Invert a large plate over the frying pan and flip the whole thing over so the cake is on the bottom and the fruit is on the top. If some of the fruit stays behind in the pan just scoop it out and place it back on the bare spots. Serve with whipped cream or ice cream if desired. MC format by Hallie. Hallie's Comments: Every now and then a person gets caught and has to produce a dessert without much warning. We were invited to an impromptu neighbourhood barbecue. I have an abundance of rhubarb at the moment so decided I should make something with it. However the day was hot and I didn't want to use the oven so I was sifting through various recipes in my mind and came up with this concoction. Years ago when we bought our very first electric frying pan we chose one with a high lid because we had no stove in our tiny apartment so we could use it for roasting and baking as well as frying. One of the recipes that came in the manual was for a Pineapple Upside Down Cake. Of course, both the frying pan and the manual are long gone so I had to wing it. I have a good heavy cast-iron frying pan that is about 12 inches in diameter with deep sides and a lid so I figured that would work but since I was going to cook it on the stove top I had to kind of guess at a temperature that would be hot enough but not too hot so the fruit wouldn't burn. Anyway, I guess I got it more or less right because it turned out OK. The only thing I would do differently next time is use more fruit. As I said, this was all done by guess and by gosh so you may want to experiment with other fruit, other flavours of cake mix or your own from scratch cake batter recipe. The timing is on my stove so that is another variable you will have to take into account. The nice thing about doing it in an electric frying pan was that a person could set a temperature whereas on a stove top element you just have to make a guess. This could also be done over a campfire if you can find the right kind of coal bed to provide a good temperature for the operation. If your frying pan doesn't have a lid you can improvise one from aluminum foil and poke one or two tiny holes in to allow excess moisture to escape. Contributed to the FareShare Gazette by Hallie; 15 July 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 209 Calories; 21g Fat (87.6% calories from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 80mg Cholesterol; 28mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fruit; 4 Fat.

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